Gazpacho
Gazpacho is a cold tomato-based soup and is a speciality of Andalucía,
served in restaurants and bars. In bars, it tends to be more liquid
and is drunk from a glass whereas in restaurants it is normally
served in a bowl with a garnish of chopped vegetables. Depending
on who makes it, it can vary from a watered-down orange liquid without
much taste to a deliciously refreshing drink. Being an ardent fan
of tomatoes, gazpacho is my favourite soup. The important thing
is to chill it thoroughly before serving. Some people add ice but
this tends to water it down too much. In Córdoba, they make
a thicker variation called Salmorejo. Once again, there are many
different ways of preparing it but here’s my recipe:
INGREDIENTS:
- 1½ kg red tomatoes, peeled and roughly chopped
- 1 small onion, chopped
- 1 green pepper, chopped
- 2 - 3 cloves garlic
- 1 small cucumber (or half a long cucumber), chopped
- 1 small bread roll, soaked in water
- olive oil
- white wine vinegar
- salt
- water
RECIPE:
There are two ways of preparing gazpacho: you can either use an electric
food processor/blender and then pass it through a sieve, or you can
use a food mill (a mouli). The important thing is to get rid of all
the pips, skins, etc.
First, blend and sieve, or mill, all the vegetables into a large bowl.
Then squeeze the water out of the bread roll and add to the tomato/vegetable
mixture. Add two tablespoons of olive oil and a tablespoon of vinegar.
Season with salt and blend well. Check the taste and add as much water
as necessary depending on whether you will be drinking or eating it
with a spoon. Chill thoroughly before serving. If you are using bowls,
finely chop some cucumber, green pepper, tomato, and hard-boiled egg
to use for the garnish.
Habas con Jamón
This is a delicious dish best made with fresh broad beans and mountain-cured
Serrano ham. It works best with large spring onions or scallions,
which have a gentler flavour than normal onions. It is definitely
one of my favourites.
INGREDIENTS:
- 2 kg broad beans, podded
- 100g mountain-cured Serrano ham, chopped
- 2 small onions, finely chopped
- 2 cloves garlic, crushed
- olive oil
- salt
RECIPE:
First, heat the oil in a frying pan and then add the chopped onion
and garlic. Fry gently until soft and then add the ham and fry for
another 5 minutes. Add the broad beans and stir-fry for another
couple of minutes. Cover the frying pan and turn the heat down very
low. Cook on a low heat until the beans are soft (add a little water
if necessary). Season with salt.
Remarks
This recipe is no doubt amazing I have it today noon and still I feel the taste.. amazing
By: Heriete
Hey I am a chef and I try Spanish Recipes, you people prove it that your guidelines can make a delicious dish. Great work done..
By- Devid Herley
Hey this recipe is a perfect solution for my party, thanks for suggesting such an easy and tasty recipe.
By- Martina John
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